Lipids represent one of the most abundant classes of compounds found in green and roasted coffee beans.
The biological role of diterpenes is not fully clarified, but they are probably involved in the plant defense (defense compounds) and in the plant interaction with other organisms. During the roasting process, diterpenes in green coffee, especially cafestol and kahweol, turn into degradation products, while in storage conditions, there is an increase of free diterpenes due to the activity of endogenous
lipase. Diterpene content depends on several parameters and their amounts are usually expressed in a range varying from a minimum to a maximum. In literature we found quantification on green coffee, roasted coffee, and beverages. Diterpenes are a powerful tool to discriminate coffee species and varieties both from a chemical and taxonomic point of view. In recent years, new diterpenes have been identified
both in Arabica and Robusta coffee (green and roasted). Diterpenes have several physiological effects on human health, thereby it is important to quantify them in coffee beverages.
